Wednesday, March 21, 2012

Black Bean Tostados with Mango Avocado Salsa

 Avocado and Mango...really can you go wrong with this?

Black Bean Tostados with Mango Avocado Salsa

From: The Sisters Cafe

1-2 ripe avocados, peeled and cut into 1/2″ cubes
3 Tbs. lime juice
1 ripe mango, peeled and cut into 1/2″ cubes
1 jalapeno, seeded and minced
1 tsp. lime zest
1/2 tsp. salt
1/4 tsp. sugar
2 Tbs. cilantro, chopped + more for garnish
4 Tbs. olive oil
1 (15.5 oz) can black beans, drained and rinsed
black pepper, to taste

Spring greens (I just use whatever salad greens I happen to have) 
4 whole wheat tortillas
olive oil flavored Pam

kosher salt

Cotija cheese for garnish (I substitute in Feta)
In a medium bowl, toss mango and jalapeno with 1 Tbs. lime juice and salt. Add avocado and gently toss to combine. In a small bowl, whisk together the remaining lime juice, zest, sugar, cilantro and oil. Toss the black beans with the vinaigrette.

Meanwhile, spray both sides of the whole wheat tortillas with olive oil flavored Pam and sprinkle with kosher salt. Broil 3-4 minutes, flip and broil reverse side until lightly browned.

To assemble, sprinkle tostados with spring mix greens. Then spoon the black beans with vinaigrette into the center of the greens and top with the mango-avocado mixture. Garnish with chopped cilantro, crumbled cotija cheese and black pepper.

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